Butternut squash ravioli
- 15g butter
- 150g butternut squash (weighed without seeds and skin), cut into 1cm cubes
- 1 sage leaf
- 2 cardamom pods, squashed
- 100g ricotta
- 200g strong plain flour
- 2 large eggs
- 1 tbsp olive oil
- 25g unsalted butter
- 15g pine nuts
- 3-4 sage leaves, shredded, (or 8 whole small leaves)
- 15g Parmesan, shaved
- Ciabatta or mixed salad, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a square of foil with butter and put the squash, sage and cardamom pods in the centre. Season lightly. Seal the edges to form a parcel, leaving room for air to circulate. Cook for 20-25 minutes. Tip into a bowl and leave to cool. Discard the cardamom and sage. Add the ricotta, then mash together.
Sift the flour into a bowl, make a hole in the center and drop in the eggs and oil. Mix the eggs and oil together with your fingers, then gradually work in the flour until evenly mixed to a stiff dough. Lightly flour a work surface and knead the dough for 10 minutes until it's really smooth and a bit stretchy. Wrap in cling film and leave in a cool place for 1 hour.
Cut the dough in two. Wrap one half in cling film and place the other on a lightly floured surface. Roll out a 18cm x 24cm rectangle to the thickness of a penny and cut out 12cm x 6cm squares. Put the squash in a piping bag with a large nozzle and pipe onto the centre of each square. Roll out the remaining dough and cut into 12 squares. Brush the edges of the topped squares with water.
Place an unbrushed square over the squash, then pinch the edges and seal all around to make parcels. Place on a wire rack and leave for 20-30 minutes to dry. Boil a pan of salted water, add the pasta and simmer for 3-4 minutes. For the sauce, put the butter, nuts and sage in a pan and heat gently. Cook over a low heat until the nuts start to brown. Pour over the ravioli. Serve with Parmesan and pepper.